Red Onion and Rosemary Marmalade

Spelt Bread Finish


Makes 2 Jars

  • 1kg Red Onions – Finely Sliced
  • 150g Sugar
  • 150ml Balsamic Vinegar
  • 100ml White Wine Vinegar
  • 5 Sprigs Rosemary


  1. Gently fry the Onions in a little oil on a low heat for 15 minutes, stirring occasionally. Spelt Bread
  2. Strip 3 sprigs of Rosemary and finely chop them, add the 2 chopped Rosemary and the 2 whole sprigs of Rosemary to the pan. Cook for a further 15 minutes with a lid on still stirring every once in a while. Spelt Bread
  3. Remove the 2 woody stalks from the pan. Then add the Vinegar and the Sugar to the pan and cook for a further 25 minutes on low without a lid until the mixture thickens. IMG_2469
  4. Once thick and looking like a soft jam, place into sterilised jars. Serve as an accompaniment to Cheeses or add a spoonful to your Gravy to give it a zing. IMG_2470